{"id":6733,"date":"2012-08-28T05:17:06","date_gmt":"2012-08-28T10:17:06","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2012\/08\/28\/important-parameters-for-pressing-soybeans\/"},"modified":"2017-11-14T12:43:31","modified_gmt":"2017-11-14T18:43:31","slug":"important-parameters-for-pressing-soybeans","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/ingenieria-y-mantenimiento\/important-parameters-for-pressing-soybeans\/","title":{"rendered":"Par\u00e1metros importantes para procesar soja – Parte I"},"content":{"rendered":"

El prensado de aceite de la soja parece, a simple vista, ser un proceso bastante f\u00e1cil: se extruye la soja y se pasa por una prensa de aceite. Sin embargo, hay muchos par\u00e1metros que pueden afectar la eficacia del proceso.<\/p>\n

El objetivo es extraer la mayor cantidad posible de aceite de la soja, lo cual resulta en dos productos vendibles: aceite y harina de soja. El aceite es el producto objetivo y, si el equipo no funciona correctamente y se ignoran otros par\u00e1metros, esto reducir\u00e1 sus ganancias r\u00e1pidamente. En este blog, hablar\u00e9 sobre dos par\u00e1metros importantes a monitorear, para maximizar la producci\u00f3n de aceite (la extracci\u00f3n de humedad y vapor). Mi pr\u00f3ximo blog destacar\u00e1 los dos par\u00e1metros finales.<\/p>\n

Par\u00e1metros a monitorear en la soja:<\/strong><\/p>\n

    \n
  1. Humedad:<\/em> el nivel de humedad en la soja previamente extruida puede variar en gran medida. Los granos reci\u00e9n cultivados pueden tener un contenido de humedad de un 15 a un 16 %, mientras que los cultivos antiguos pueden tener un contenido de un 7 a un 8 %. La prensa de aceite funciona mejor con productos m\u00e1s secos; por lo general, un 5 % de humedad o menos es lo ideal. La humedad adicional, combinada con el aceite que se ha liberado mediante la ruptura de las c\u00e9lulas durante la extrusi\u00f3n, act\u00faa como lubricante en la prensa de aceite. A su vez, esto reduce la presi\u00f3n a la que se expone la harina en la prensa, lo cual reduce la producci\u00f3n de aceite. El proceso de extrusi\u00f3n se usa para romper las c\u00e9lulas de aceite y as\u00ed facilitar la extracci\u00f3n. Esto tambi\u00e9n deshidrata parcialmente la soja, lo que mejora el proceso. La extrusi\u00f3n reducir\u00e1 el contenido de humedad entre un 45 y un 50 %. Entonces, todo esto significa que la soja cruda que ingresa a la extrusora debe tener un contenido de humedad de un 9 a un 10 % para optimizar la producci\u00f3n de aceite.<\/li>\n
  2. Extracci\u00f3n de vapor:<\/em> la extrusi\u00f3n de soja es algo violento. La soja se somete a una enorme presi\u00f3n y fricci\u00f3n. Cuando sale de la extrusora y se expone a la temperatura ambiente, se produce una explosi\u00f3n a escala molecular. Las c\u00e9lulas de aceite se rompen y la humedad y el grano se liberan en forma de vapor. Como la humedad es mala para el prensado, se recomienda eliminar la mayor cantidad posible de vapor antes de que el producto extruido ingrese a la prensa. Esto comienza en la salida de la extrusora. Debe usarse alg\u00fan tipo de escape para separar el vapor de la harina, a medida que el producto sale de la extrusora. Luego, el transportador que pasa de la extrusora a la prensa debe, como m\u00ednimo, ventilarse, para permitir el escape del vapor. La mejor opci\u00f3n es contar con un peque\u00f1o pl\u00e9num en la parte superior del transportador, con un ventilador que produzca presi\u00f3n negativa, para eliminar la mayor cantidad posible de vapor sin enfriar la harina antes de que ingrese a la prensa.<\/li>\n<\/ol>\n

    En mi pr\u00f3ximo blog, hablar\u00e9 sobre los otros dos par\u00e1metros (la temperatura y la velocidad de alimentaci\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"

    El prensado de aceite de la soja parece, a simple vista, ser un proceso bastante f\u00e1cil: se extruye la soja y se pasa por una prensa de aceite. Sin embargo, hay muchos par\u00e1metros que pueden afectar la eficacia del proceso. El objetivo es extraer la mayor cantidad posible de aceite de la soja, lo cual […]<\/p>\n","protected":false},"author":7,"featured_media":10775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7179],"tags":[430,606,605,463,604,649,8994],"class_list":["post-6733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingenieria-y-mantenimiento","tag-aceite-de-soya-de-express","tag-extraccion-de-aceite-es","tag-extrusoras-y-prensa-de-aceite","tag-harina-de-soja-de-express-es-4","tag-mantenimiento-del-equipo-de-extrusion-es-2","tag-nivel-de-humedad-de-la-soja","tag-tourteau-de-soja-express"],"acf":[],"yoast_head":"\nInsta-Pro | Expeller Pressed & Moisture Controlled Bean Meal<\/title>\n<meta name=\"description\" content=\"The process of pressing soybeans to extract as much oil as possible from the soybeans, which leaves you with two sellable products - 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